KR102420167B1 - Seafood bread and manufacturing for therof - Google Patents

Abstract

Seafood bread of the present invention includes, with respect to 100 parts by weight of strong flour, 70 to 130 parts by weight of a mixing material; and 1 to 10 parts by weight of shortening, wherein the mixing material includes at least one of cold water, raw yeast, baking improver, and salt. The present invention has the effect of providing seafood bread which is beneficial to health while being highly aesthetic.

Description

Seafood bread and its manufacturing method

The present invention relates to seafood bread and a method for manufacturing the same.

Bread is a food made by fermenting wheat flour, salt, yeast, etc., then forming the dough into a desired shape or putting stuffing in the dough and baking it. Today, it occupies a significant position as a favorite food, and the consumption rate of bread is continuously increasing as the diet is westernized.

However, since bread is made with wheat flour as its main ingredient, it can cause problems such as indigestion, gastrointestinal disorders, and abdominal bloating due to the gluten component contained in wheat flour. It is recognized as a major culprit in obesity and diabetes, as it is a food with a very high level of decomposition and absorption) and quickly raises the sugar level, making it easier to gain weight.

Therefore, in a situation where the consumption rate of bread is continuously increasing, if the health problems caused by the flour contained in bread are not addressed, the number of people suffering from adult diseases such as obesity and diabetes will inevitably increase. It can become a food that is neglected.

In addition, recently, with the development of SNS that shows their taste through photos, the food they see has become popular, and consumers are paying more attention to making food look better.

Accordingly, there is a need for bread that is both aesthetically pleasing and beneficial to health.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a seafood bread that has high aesthetics and is beneficial to health.

The above and other objects of the present invention can all be achieved by the present invention described below.

One aspect of the present invention relates to seafood bread and a method for preparing the same.

According to one embodiment, the seafood bread, 100 parts by weight of strong flour; with respect to, 70 to 130 parts by weight of a mixing material; 1 to 10 parts by weight of shortening; and 1 to 30 parts by weight of seafood balls.

The mixing material may include at least one of cold water, fresh yeast, a baking improver, sorbitol, powdered skim milk, salt, and fermented rice bran powder.

The mixing material, 50 to 90 parts by weight of cold water; 1 to 10 parts by weight of raw yeast; 1 to 5 parts by weight of a baking improver; 1 to 12 parts by weight of sorbitol; 1 to 7 parts by weight of skim milk powder; 1 to 5 parts by weight of salt; and 1 to 30 parts by weight of fermented rice bran powder; may include one or more of

The fermented rice bran powder, rice bran mixture 30 to 50% by weight; 5 to 15% by weight of flaxseed; and 40 to 60% by weight of lactic acid bacteria fermented milk.

The rice bran mixture, 100 parts by weight of water; with respect to, 10 to 40 parts by weight of rice bran; and 70 to 90 parts by weight of rice bran; may include one or more of.

The rice bran mixture may include mixing the rice bran, rice bran, and water at 90° C. to 110° C. for 50 to 70 minutes.

The fermented rice bran powder may include mixing the rice bran mixture, flaxseed and lactic acid bacteria fermented milk and fermenting the mixture at 30° C. to 45° C. for 60 hours to 84 hours.

The seafood ball is 100 parts by weight of shrimp; for, 40 to 80 parts by weight of octopus; 10 to 30 parts by weight of shiitake; 10 to 30 parts by weight of carrots; Zucchini 10 to 30 parts by weight; Onion 10 to 30 parts by weight; 5 to 15 parts by weight of starch; 5 to 15 parts by weight of egg yolk; and 1 to 3 parts by weight of salt; may include one or more of

The shrimp and octopus have been subjected to a pretreatment process, and the pretreatment is immersion treatment of the shrimp and octopus in a mixture of green tea water and tofu at 15° C. to 18° C. for 3 to 4 hours; and a process of roasting the shrimp and octopus in corn oil at 230° C. to 240° C. for 40 seconds to 60 seconds.

The weight ratio of the green tea water and tofu may be 1:1 to 2:1.

The shiitake mushrooms have been subjected to a pretreatment process, and the pretreatment may include immersing the shiitake mushrooms in water containing green tangerine blue at a temperature of 14° C. to 18° C. for 2 to 3 hours.

The weight ratio of water and green tangerine blue may be 12:1 to 8:1.

The weight ratio of the shrimp, octopus and shiitake mushrooms may be 10:8:3 to 10:4:1.

The seafood ball may be prepared by steaming at 160° C. to 175° C. for 8 minutes to 15 minutes.

The seafood ball may have a diameter of 0.5 cm to 1 cm.

The cold water may include water that is boiled for 30 to 60 minutes at 80° C. to 100° C. by putting dried eggplants in water, and then cooled in a refrigerator at 1° C. to 4° C. for 2 to 3 hours.

The weight ratio of the water and dried eggplant may be 6:1 to 10:1.

The mixing material may further include a natural dye material.

The natural dye material may include: a first dye to express red color; a second pigment that expresses green color; a third pigment that expresses purple; and a fourth pigment that expresses yellow; Including one or more of, the natural dye material may be applied by mixing two or more of the first to fourth dyes.

1 to 10 parts by weight of the first pigment; 1 to 10 parts by weight of the second dye; 1 to 10 parts by weight of the third dye; and 1 to 10 parts by weight of the fourth dye; may include one or more of

The first pigment includes a platinum extract and an extract such as baepoong, the second pigment includes a green tea extract and a spinach extract, the third pigment includes an eggplant extract and a harpoon tree fruit extract, and the fourth pigment includes It may include a mango extract and a banana extract.

The first, second, third and fourth pigments may include those prepared as powders by hot water extraction and concentration under reduced pressure, followed by freeze-drying.

According to another embodiment, the seafood bread manufacturing method includes the steps of preparing a seafood ball material; After mixing the seafood ball ingredients, steaming at 160° C. to 175° C. for 8 minutes to 15 minutes to prepare a seafood ball; forming a lump by mixing strong flour and a mixing material; kneading the mass at medium speed and mixing shortening to form a first dough; first fermenting the first dough at a temperature of 25° C. to 35° C. and a relative humidity of 70% to 80%; dividing the first fermented dough and rounding each divided dough, covering the dough with plastic and fermenting it for 5 to 15 minutes; removing the vinyl covering the surface of the first dough, on which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough; Putting the seafood ball into the rolled-out first dough, then forming the first dough into a predetermined shape and panning the first dough into a bread mold; Secondary fermentation of the first dough panned in the bread mold at a temperature of 35°C to 40°C and a relative humidity of 80% to 90%; and placing the first dough on which the secondary fermentation has been completed in an oven preheated to 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and bake for 15 to 40 minutes.

According to another embodiment, the seafood bread manufacturing method comprises the steps of forming a mass by mixing a mixing material containing strong flour and natural coloring material; and kneading the mass at a medium speed and mixing shortening to form a second dough.

The present invention has the effect of providing a seafood bread that is highly aesthetic and beneficial to health.

1 is a graph simply showing the results of Experimental Example 1 of the present invention.
2 is a graph simply showing the results of Experimental Example 2 of the present invention.
3 is a graph simply showing the results of Experimental Example 3 of the present invention.
4 is a graph simply showing the results of Experimental Example 4 of the present invention.

Hereinafter, the present invention will be described in more detail.

In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

When 'including', 'having', 'consisting', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, cases including the plural are included unless otherwise explicitly stated.

In addition, in interpreting the components, it is interpreted as including an error range even if there is no separate explicit description.

In addition, in this specification, 'X to Y' representing a range means 'X or more and Y or less'.

seafood bread

Seafood bread according to an embodiment of the present invention includes 70 to 130 parts by weight of a mixing material, 1 to 10 parts by weight of shortening, and 1 to 30 parts by weight of seafood balls based on 100 parts by weight of strong flour.

The mixing material may include at least one of cold water, fresh yeast, a bread improver, sorbitol, powdered skim milk, salt, and fermented rice bran powder.

In general, white bread refers to the fermentation of dough made with strong flour, water, yeast, salt, etc. as the main ingredients and, in some cases, supplementary ingredients such as sugar, dairy products, eggs, and edible oils and fats. There is the British type, which is made from molds, and the American type, which is baked with a lid closed on a baking tray and has a flat top. Also, in terms of quality, there are a lean type in which little sugar, milk and fats are added, and a rich type in which a lot of sugar, milk and fats are added.

The mixing material is based on 100 parts by weight of the strong flour, 50 to 90 parts by weight of cold water, 1 to 10 parts by weight of fresh yeast, 1 to 5 parts by weight of a bread improving agent, 1 to 12 parts by weight of sorbitol, 1 to 7 parts by weight of skim milk, It may include at least one of 1 to 5 parts by weight of salt and 1 to 30 parts by weight of fermented rice bran powder.

The raw yeast is baker's yeast that causes alcoholic fermentation when yeast is mixed with moist wheat flour to which sugar or nutrients have been added. serves to expand the

The raw yeast may be included in an amount of 1 to 10 parts by weight, specifically 3 to 6 parts by weight, based on 100 parts by weight of the strong flour, and the bread can be expanded in the content range to give the bread a soft texture.

The bread improving agent is added during dough production to easily form gluten in the dough during the production of bread and to improve the texture of the dough.

The bread improving agent may be included in an amount of 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of the strong flour, and in the above content range, it is possible to soften the texture of the bread.

The sorbitol is a type of hexahydric alcohol obtained by reducing hexoses such as glucose and has a sweet taste similar to sugar. As a food additive approved as a sweetener, it is often used as a sweetener for diabetic patients because it does not raise insulin levels as rapidly as sugar.

The sorbitol may be included in an amount of 1 to 12 parts by weight, specifically 4 to 8 parts by weight, based on 100 parts by weight of the strong flour. By delaying it, the preservation of bread can be improved, and it is beneficial to health.

The skim milk powder is dried by removing the milk fat component from the milk, and serves to suppress the oxidation of the bread dough during the cooling process due to heat and give the product an unpleasant odor and to add flavor to the bread.

The skim milk powder may be included in an amount of 1 to 7 parts by weight, specifically 2 to 5 parts by weight, based on 100 parts by weight of the strong flour, and the flavor of the bread may be improved in the content range.

The salt serves to stabilize the gluten by controlling the fermentation of yeast and to give the dough stickiness.

The salt may be included in an amount of 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of the strong flour. can save

The fermented rice bran powder may be prepared as fermented rice bran powder by crushing a conventional lactic acid bacterium fermented rice bran made by fermenting rice germ with lactic acid bacteria.

The fermented rice bran powder may include a rice bran mixture, flaxseed and lactic acid bacteria fermented milk.

The fermented rice bran powder may be included in an amount of 1 to 30 parts by weight, specifically 5 to 20 parts by weight, and more specifically 10 to 15 parts by weight, based on 100 parts by weight of the strong flour, and included in the rice bran mixture in the content range Vegetable protein, vitamins and excellent active ingredients contained in the flaxseed can be ingested, and it is effective in suppressing or reducing aflatoxin, a toxin generated in mold.

The flaxseed is rich in lignans, omega-3 fatty acids, dietary fiber, etc., which are anticancer substances, and is helpful in the prevention and treatment of various cancers and is effective in suppressing inflammatory diseases.

The flaxseed may be prepared by grinding flaxseed sterilized by low-temperature heat treatment at 55°C to 60°C into fine particles.

The flaxseed may be 5 to 15% by weight, specifically 7 to 12% by weight, and may help to increase immunity in the above range.

The lactic acid bacteria fermented milk may serve to ferment by mixing with the rice bran mixture and flaxseed.

The lactic acid bacteria fermented milk may be 40 to 60% by weight, specifically 45 to 55% by weight, and is uniformly dispersed in the above range so that fermentation can occur effectively.

The rice bran mixture may be 30 to 50% by weight, specifically 35 to 45% by weight, and has the effect of improving the storage stability of bread without side effects in the above range.

The rice bran mixture may include one or more of water, rice bran and rice bran.

The rice germ (embryo) is GABA (gamma amino butyric acid), gamma oryzanol, beta cysterol, alpha-tocopherol, octacosanol, dietary fiber, linoleic acid, vitamins, such as 66% of rice contains nutrients.

The rice germ may be 10 to 40 parts by weight, specifically 20 to 30 parts by weight, based on 100 parts by weight of water, and in the above range, nutrients contained in the rice germ can be sufficiently absorbed.

The rice bran is rice bran extracted from brown rice from which rice husks have been removed, and has the effect of preventing aging and sprouting new flesh. In addition, iron, calcium, magnesium, sodium, vitamin E, etc. are abundantly contained to maintain homeostasis of the human body, and when fermented with the rice germ, flaxseed and lactic acid bacteria, it is possible to prevent diarrhea by improving the intestinal environment.

The rice bran may be 70 to 90 parts by weight, specifically 72 to 80 parts by weight based on 100 parts by weight of water. and lactic acid bacteria, it can prevent diarrhea.

The rice bran mixture may include mixing rice bran, rice bran and water at 90° C. to 110° C., specifically 95° C. to 105° C. for 50 minutes to 70 minutes, specifically 55 minutes to 65 minutes.

The steaming is a process of absorbing and sterilizing the dough in which the rice germ and rice bran are mixed. By making a mixture of rice germ and rice bran that is like rice cake, harmful bacteria that can be propagated due to moisture can be generated, so sterilization is easy. It has the effect of improving the storage stability of bread by accelerating the enzymatic decomposition of the rice germ.

The fermented rice bran powder may include mixing the rice bran mixture, flaxseed, and lactic acid bacteria fermented milk and fermenting it at 30° C. to 45° C., specifically 35° C. to 40° C., for 60 hours to 84 hours, specifically 70 hours to 80 hours. And, the activity of lactic acid bacteria is more activated in the above condition range to promote the growth of lactic acid bacteria, thereby effectively fermenting the rice germ mixture and flaxseed.

The fermented mixture may be dried at 40° C. to 45° C., specifically 42° C. to 44° C. for 24 hours to 30 hours, specifically 26 hours to 28 hours, and then pulverized with a grinder to prepare the fermented rice flour.

The shortening is made with vegetable oil as a raw material and foamed at room temperature, has no taste and smell, and is easily mixed with each of the above ingredients to help make the dough easier, and to add softness to the bread.

The shortening may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the strong flour, and it is possible to easily mix each of the ingredients within the content range, and to further enhance the soft taste of bread. can be emphasized.

The seafood ball may include at least one of shrimp, octopus, shiitake mushroom, carrot, zucchini, onion, starch, egg yolk and salt.

The seafood ball may be 1 to 30 parts by weight, specifically 5 to 25 parts by weight, and more specifically 10 to 20 parts by weight, based on 100 parts by weight of strong flour, and is included in the seafood bread in the above range to improve the texture of seafood and It is possible to realize a variety of tastes by giving a sense of aesthetics.

The shrimp has a bouncy texture, low in calories, and is known as a food rich in protein and nutrients. Astaxanthin contained in shrimp is beneficial for eye health by protecting the retina, and it contains vitamin D and phosphorus, which is known to help strengthen bones along with calcium.

The octopus contains a lot of taurine and contains essential amino acids and betaine, so it is a food that supplements weakened stamina and helps to restore energy. In addition, since it contains a lot of iron, it prevents anemia, and helps to stabilize blood pressure and recover from fatigue.

The octopus may be 40 to 80 parts by weight, specifically 50 to 70 parts by weight, based on 100 parts by weight of the shrimp.

The shiitake mushrooms contain ergosterol, which is rich in vitamin D and helps in calcium absorption, which is beneficial for bone health. In addition, it contains eritadenine, which promotes cholesterol metabolism and helps to discharge it out of the body, which is helpful for vascular health.

The shiitake mushroom may be 10 to 30 parts by weight, specifically 15 to 25 parts by weight, based on 100 parts by weight of the shrimp, and in the above range, it promotes cholesterol metabolism and helps to discharge to the outside of the body, thereby helping vascular health.

The carrot is characterized by a scarlet color, has a firm texture, and is used in various dishes as one of the most familiar vegetables. Carrots are a crop with excellent storability, and when appropriate storage conditions are maintained, the quality can be maintained up to 6-8 months. have.

The carrot may be used in an amount of 10 to 30 parts by weight, specifically 15 to 25 parts by weight, based on 100 parts by weight of the shrimp, and has the effect of improving the texture and aesthetics of the seafood ball in the above range.

The zucchini is characterized by a green color and is used in various dishes as a low-calorie food. Zucchini is known to boost metabolism and help prevent obesity.

The zucchini may be in an amount of 10 to 30 parts by weight, specifically 5 to 25 parts by weight, based on 100 parts by weight of the shrimp, and has the effect of improving the texture and aesthetics of the seafood ball in the above range.

The onion contains 'Allicin', which gives a spicy taste, so it has a spicy and sweet taste, and can help to reduce antioxidant activity and blood cholesterol levels, and can be added to various foods to improve the taste and flavor of food. .

The onion may be 10 to 30 parts by weight, specifically 15 to 25 parts by weight, based on 100 parts by weight of the shrimp, and in the above range, it gives sweetness to the seafood ball, thereby improving the overall taste and flavor.

The starch is applied to various dishes in the form of a soft powder and is used to control the concentration.

The starch may be 5 to 15 parts by weight, specifically 7 to 12 parts by weight, based on 100 parts by weight of the shrimp, and may help maintain the shape of the seafood ball in the above range.

The egg is a food containing sufficient nutrients beneficial to the body, such as protein, fatty acid, lutein, zeaxanthin, and immunoglobulin.

The egg yolk may be 5 to 15 parts by weight, specifically 7 to 12 parts by weight, based on 100 parts by weight of the shrimp, and may help to maintain the shape of the seafood ball in the above range.

The salt may be 1 to 3 parts by weight, specifically 1.5 to 2.5 parts by weight, based on 100 parts by weight of the shrimp, and in the above range, it is possible to give the seafood bowl a suitable seasoning.

The shrimp and octopus may have been pre-treated.

The pretreatment may include immersing the shrimp and octopus in a mixture of green tea water and tofu at 15° C. to 18° C. for 3 to 4 hours.

Specifically, the pre-treatment may include immersing the shrimp and octopus in a mixture of green tea water and tofu at 16° C. to 17° C. for 3 hours to 3 hours and 30 minutes, and at the temperature and time range, the shrimp and octopus It can remove the fishy taste of raw seafood.

The green tea water may be brewed in 1 to 20 parts by weight, specifically 5 to 15 parts by weight, of green tea leaves with respect to 100 parts by weight of water, and in the above range, not only removes the fishy taste of shrimp and octopus, but also the shrimp and There is an advantage in that the texture of the seafood ball can be saved by making the octopus elastic.

The tofu water is water filled with tofu, and it is acidic with the filling water from which the nutrients of the tofu are eluted, and neutralizes the alkaline components that cause fishy taste in seafood, thereby removing the fishy taste of shrimp and octopus. can have

The weight ratio of the green tea water and tofu may be 1:1 to 2:1.

The weight ratio of the green tea water and the tofu may be 1:1 to 2:1, specifically 1.2:1 to 1.7:1, and the fishy taste of shrimp and octopus can be effectively removed in the above range.

The pretreatment may include roasting the shrimp and octopus in corn oil at 230° C. to 240° C. for 40 seconds to 60 seconds.

The corn oil has a low freezing point of -18°C and is an oil with a savory taste. It contains abundant unsaturated fatty acids such as linoleic acid and oleic acid, so it can prevent arteriosclerosis, and contains vitamin E to have an anti-aging effect.

Specifically, the pretreatment may include roasting shrimp and octopus in corn oil at 235° C. to 240° C. for 40 seconds to 50 seconds, and remove fishy taste that may occur in the shrimp and octopus in the temperature and time range This can increase the preference for seafood balls.

The shiitake mushroom may have been subjected to a pretreatment process.

The pretreatment may include immersing the shiitake mushrooms in water containing green tangerine blue at 14° C. to 18° C. for 2 to 3 hours.

Specifically, the pretreatment may include immersing shiitake mushrooms in water containing green tangerine blue at 16° C. to 17° C. for 2 hours to 2 hours 30 minutes, and shiitake mushrooms generated from shiitake mushrooms at the above temperature and time range It can help to reduce the characteristic odor.

Green tangerine has a strong sour taste and is used as a green ingredient. Vitamin C is 10 times higher than lemon, so it is known to help strengthen immunity, beautify the skin, and prevent colds.

The green tangerine blue may be prepared by mixing green tangerines and white sugar in a weight ratio of 0.5:1 to 2:1, specifically, 0.7:1 to 1.5:1.

The green tangerine blue is effective in reducing the characteristic flavor of shiitake mushrooms generated from the shiitake mushrooms with a unique flavor.

The weight ratio of water and green tangerine blue may be 12:1 to 8:1, specifically 11:1 to 9:1, and in the above range, the unique flavor of shiitake mushrooms can be effectively reduced to increase consumer preference.

In an embodiment, the weight ratio of the shrimp, octopus and shiitake mushroom is 10:8:3 to 10:4:1, specifically 10:7:2.5 to 10:5:1.5, more specifically 10:6.5:2.2 to 10:5.5:1.7. In the above weight ratio range, shrimp and shiitake mushrooms can compensate for the lack of dietary fiber and vitamin D in octopus, and despite containing shrimp, octopus and shiitake mushrooms lower excessive cholesterol to realize healthy seafood balls.

The seafood ball may be prepared by steaming at 160° C. to 175° C. for 8 minutes to 15 minutes.

Specifically, the seafood ball may be prepared by steaming at 165° C. to 170° C. for 10 minutes to 15 minutes, and the shape and texture of the seafood ball can be maintained within the temperature and time range.

The seafood ball may have a diameter of 0.5 cm to 1 cm.

Specifically, the seafood ball may have a diameter of 0.6 cm to 0.8 cm, and is included in the seafood bread within the above range to impart a texture and aesthetics of seafood without impairing the taste and flavor of the bread, thereby implementing a variety of tastes, and seafood The color of the ball can be added to increase the consumer's preference.

The cold water included in the mixing material may be water cooled by putting dried eggplants in water and boiling it.

Specifically, the cold water is obtained by putting the dried eggplant in the water and boiling it at 80°C to 100°C, specifically 88°C to 95°C for 30 minutes to 60 minutes, specifically 40 minutes to 50 minutes, and then removing the dried eggplant. The water from which the eggplants have been grown may be cooled for 2 to 3 hours in a refrigerator at 1° C. to 4° C. In the temperature and time range, the cold water may exhibit a blood sugar lowering effect.

By applying the cold water to the seafood bread, it is possible to lower blood sugar in spite of including strong flour, thereby providing a seafood bread beneficial to health.

The weight ratio of the water and the dried eggplant may be 6:1 to 10:1, specifically 6.5:1 to 9.5:1, and more specifically 7:1 to 9:1, and the effect of lowering blood sugar in the above range may be achieved. can indicate

The mixing material may further include a natural coloring material.

The natural dye material includes at least one of a first dye, a second dye, a third dye, and a fourth dye, and the natural dye material may be applied by mixing two or more of the first to fourth dyes.

The first dye may be a dye that expresses a red color, and the first dye may include a platinum extract and an extract such as baepoong.

The first color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and in the above range, red color is given to the bread to produce bread capable of implementing various colors can do.

The second pigment may be a pigment that expresses green, and the second pigment may include a green tea extract and a spinach extract.

The second color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour. can

The third pigment may be a pigment that expresses purple, and the third pigment may include an eggplant extract and a harpoon tree extract.

The third color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and by giving purple color to the bread in the above range, it is possible to prepare bread that can implement various colors. can

The fourth pigment may be a pigment that expresses yellow, and the first pigment may include a mango extract and a banana extract.

The fourth color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and in the above range, yellow is given to the bread to prepare bread that can implement various colors. can

The first to fourth pigments may be extracted with hot water, concentrated under reduced pressure, and then freeze-dried to prepare a powder.

Specifically, after completely drying platinum, baepoong lamp, green tea, spinach, eggplant peel, harpoon tree fruit, mango peel, and banana peel, which are the bases of the first to fourth pigments, at 70° C. to 200° C. for 1 hour to Boil each ingredient for 5 hours to obtain the hot water extract of each ingredient.

Each of the hot water extracts obtained above can be concentrated under reduced pressure with a rotary vacuum concentrator and then prepared as a freeze-dried powder using a freeze dryer.

By applying the first to fourth dyes, it is possible to manufacture bread capable of implementing various colors, and thus, there is an effect of increasing consumer preference.

How to make seafood bread

Another aspect of the present invention relates to a method for preparing seafood bread.

The method for producing seafood bread of the present invention includes the steps of preparing the seafood ball material, mixing the seafood ball material, and then steaming it at 160°C to 175°C for 8 to 15 minutes to prepare the seafood ball, mixing strong flour and mixing material Forming a mass, kneading the mass at medium speed, and mixing shortening to form a first dough, primary fermentation of the first dough at a temperature of 25° C. to 35° C. and a relative humidity of 70% to 80% Step, dividing the first fermented dough, rounding each divided dough into a circle, covering the dough with plastic and fermenting it for 5 to 15 minutes, the intermediate fermentation of the first dough completed Removing the vinyl covering the surface and pushing the dough with a rolling pin to remove the gas of the first dough, putting the seafood ball into the pushed-out first dough, and then molding the first dough into a certain shape to put it in a bread mold Putting the panning step, the step of secondary fermentation of the first dough panned in the bread mold at a temperature of 35 ° C. to 40 ° C. and a relative humidity of 80% to 90%, and the second fermentation is completed, the first dough is heated to 180 ° C. Put in an oven preheated to 200 ℃, lower heat 150 ℃ to 160 ℃ may include the step of baking for 15 minutes to 40 minutes.

Hereinafter, each step will be described in detail.

Shrimp, octopus, shiitake mushroom, carrot, zucchini and onion may be washed under running water, and then the carrot, zucchini and onion may be chopped into small pieces.

The shrimp and octopus may be immersed in a mixture of green tea water and tofu at 15° C. to 18° C. for 3 to 4 hours.

It is possible to effectively remove the fishy taste of shrimp and octopus by treating the green tea water and tofu water with chimchi.

After removing the water from the immersed shrimp and octopus, it can be fried in corn oil at 230°C to 240°C for 40 seconds to 60 seconds.

By roasting the shrimp and octopus in corn oil, the fishy taste that may occur in the shrimp and octopus can be removed to increase the preference for seafood balls.

The shiitake mushrooms may include those immersed in water containing green tangerine blue at 14°C to 18°C for 2 to 3 hours.

By immersion treatment in water containing the green tangerine blue, it is possible to reduce the characteristic flavor generated from shiitake mushrooms.

The pre-treated shrimp and octopus may be ground in a blender, and the pre-treated shiitake may be prepared by mincing it into small pieces.

Put the shrimp, octopus, shiitake mushrooms, carrots, zucchini and onion in a bowl, and then add starch, egg yolk and salt to prepare the ingredients for the seafood bowl.

After mixing the ingredients for the seafood ball evenly, the seafood ball can be prepared by steaming at 160°C to 175°C for 8 minutes to 15 minutes.

The seafood ball may have a diameter of 0.5 cm to 1 cm, specifically 0.6 cm to 0.8 cm, and is included in the seafood bread within the above range to give the texture and aesthetics of seafood without impairing the taste and flavor of the bread, giving a colorful taste can be realized, and consumers' preference can be increased by adding the color of seafood balls.

In the step of mixing the strong flour and the mixing material to form a lump, a mixing material including cold water, fresh yeast, a baking improver, sorbitol, powdered skim milk, salt and fermented rice bran powder in the strong flour is put in a mixer bowl and mixed to make a dough. form into lumps

In the step of forming the first dough, the dough formed from the one mass is mixed at medium speed for 1 to 10 minutes, and shortening is added in a clean-up state to shorten the mixing time to form the first dough so that the mixer bowl is clean, The temperature of the first dough is measured. At this time, the temperature of the first dough may be 25 ℃ to 35 ℃.

The clean-up state is a stage in which gluten formation starts, the binding of gluten is small, and even if the dough is spread, it is broken in a thick state. Therefore, shortening is added.

The first fermentation step is fermented for 30 minutes to 2 hours at a relative humidity of 70% to 80% at 25°C to 35°C, which is the same temperature as the temperature of the first dough.

The intermediate fermentation step divides the first fermented dough and performs intermediate fermentation. At this time, the dough is divided into 150g to 200g, round and round, and the dough is covered with plastic and fermented in the middle for 5 to 15 minutes.

In the step of removing the gas, removing the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough.

In the panning step, after putting the seafood ball in the rolled-out dough, the first dough is molded into a predetermined shape and placed in a bread mold. At this time, the dough is folded three times for molding, and the dough is rolled from one side to form a solid cylindrical shape. Arrange the three molded dough at appropriate intervals on the bread mold and press lightly with your hands.

In the second fermentation step, the panned first dough is fermented at 35° C. to 40° C. and 80% to 90% relative humidity for 30 minutes to 90 minutes.

In the baking step, the second fermentation puts the first dough in an oven preheated to 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and bake for 15 to 40 minutes. During baking, you can change the position of the pan depending on the color of the crust of the bread.

In a specific embodiment, the seafood bread manufacturing method further comprises the steps of mixing a mixing material containing strong flour and a natural coloring material to form a mass, and kneading the mass at medium speed, and mixing the shortening to form a second dough. may include

The second dough formed by mixing with the shortening may be subjected to a primary fermentation step, an intermediate fermentation step, and a gas removal step in the same manner as the first dough described above, and then overlapping with the first dough and panning. , and the subsequent steps may be performed in the same manner as in the method for manufacturing seafood bread.

Accordingly, when the first dough and the second dough are included, the color of the seafood bread can be improved to increase consumer preference.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention in any sense.

Content not described here will be omitted because it can be technically inferred sufficiently by a person skilled in the art.

Example

Example 1

Shrimp, octopus, shiitake mushroom, carrot, zucchini and onion in the content shown in Table 1 below are washed in running water, and then the shiitake mushroom, carrot, zucchini and onion are chopped and prepared. After grinding the shrimp and octopus in a blender, add the shrimp, octopus, shiitake mushroom, carrot, zucchini and onion, and then add starch, egg yolk and salt to prepare ingredients for a seafood bowl. After evenly mixing the ingredients for the seafood ball, it is steamed at 165° C. for 10 minutes to prepare a seafood ball. Mix strong flour and mixing ingredients (cold water, fresh yeast, bread improver, sorbitol, skim milk powder, salt, fermented rice bran powder) to form a lump. The mass is mixed at medium speed, and shortening is added in the cleanup step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. After putting the seafood ball in the rolled-out dough, fold the dough three times, roll the dough from one side to form a hard cylindrical shape, and then arrange the three molded doughs on a bread mold and press lightly by hand. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Put in a preheated oven and bake for 25 minutes to prepare seafood bread.

delete

The seafood ball is, based on 100 parts by weight of shrimp, 60 parts by weight of octopus, 20 parts by weight of shiitake mushrooms, 20 parts by weight of carrots, 20 parts by weight of zucchini, 20 parts by weight of onion, 10 parts by weight of starch, 10 parts by weight of eggs and 2 parts by weight of salt. It may contain parts by weight, and the diameter of the seafood ball was prepared to be 0.2 cm.

Example 2

Seafood bread was prepared in the same manner as in Example 1, except that the diameter of the seafood ball was 0.6 cm.

Example 3

Seafood bread was prepared in the same manner as in Example 1, except that the diameter of the seafood ball was 1.5 cm.

Example 4

Seafood bread was prepared in the same manner as in Example 2, except that 100 parts by weight of dried eggplant was added to 800 parts by weight of water, boiled at 90° C. for 45 minutes, and then cooled in a refrigerator at 2° C. for 2 hours and 30 minutes and applied with water. did

Example 5

Seafood bread was prepared in the same manner as in Example 4, except that shiitake mushrooms were immersed in water containing green mandarin blue at 16° C. for 2 hours and 30 minutes.

Example 6

Seafood bread was prepared in the same manner as in Example 5, except that shrimp and octopus were immersed in a mixture of green tea water and tofu at 17° C. for 3 hours.

The green tea water is green tea water brewed with 10 parts by weight of green tea leaves with respect to 100 parts by weight of water, and the green tea water and tofu water were mixed in a weight ratio of 1.5:1.

Example 7

Seafood bread was prepared in the same manner as in Example 5, except that shrimp and octopus were immersed in a mixture of green tea water and tofu at 17° C. for 3 hours, and then fried in corn oil at 235° C. for 50 seconds.

The green tea water is green tea water brewed with 10 parts by weight of green tea leaves with respect to 100 parts by weight of water, and the green tea water and tofu water were mixed in a weight ratio of 1.5:1.

Example 8

Shrimp, octopus, shiitake mushroom, carrot, zucchini and onion in the content shown in Table 1 below are washed in running water, and then the shiitake mushroom, carrot, zucchini and onion are chopped and prepared. After grinding the shrimp and octopus in a blender, add the shrimp, octopus, shiitake mushroom, carrot, zucchini and onion, and then add starch, egg yolk and salt to prepare ingredients for a seafood bowl. After evenly mixing the ingredients for the seafood ball, it is steamed at 165° C. for 10 minutes to prepare a seafood ball. Mix strong flour and mixing ingredients (cold water, fresh yeast, bread improver, sorbitol, skim milk powder, salt, fermented rice bran powder) to form a lump. The mass is mixed at medium speed, and shortening is added in the cleanup step and mixed to form a first dough. Mix strong flour and mixing ingredients (cold water, fresh yeast, bread improver, sorbitol, skim milk powder, salt, fermented rice bran powder, natural coloring material) to form a lump. The mass is mixed at medium speed, and shortening is added in the cleanup step and mixed to form a second dough.

The temperature of the first dough and the second dough is 30 ℃, the temperature of the first dough 30 ℃. Primary fermentation is performed at 75% relative humidity, the first and second fermented dough is divided into 180 g, and each divided dough is made into a circle and rounded, and vinyl is applied to each of the first and second dough Cover and ferment for about 10 minutes. Remove the vinyl covering the surfaces of the first dough and the second dough on which the intermediate fermentation is completed, and push the first dough and the second dough with a rolling pin, respectively, to remove gas from the dough. After putting the seafood ball into the rolled-out first and second dough, fold the dough three times, roll the dough from one side to form a hard cylindrical shape, and then press the first and second doughs Arrange 3 overlapping doughs on the bread tin and press lightly with your hands. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Put in a preheated oven and bake for 25 minutes to prepare seafood bread.

The cold water was prepared by putting 100 parts by weight of dried eggplant in 800 parts by weight of water, boiling it at 90° C. for 45 minutes, and then cooling it in a refrigerator at 2° C. for 2 hours and 30 minutes.

The natural dye material included a first dye and a third dye, and the first dye was included in an amount of 5 parts by weight based on 100 parts by weight of the strong flour, and the third dye was included in an amount of 5 parts by weight based on 100 parts by weight of the strong flour.

The seafood ball is, based on 100 parts by weight of shrimp, 60 parts by weight of octopus, 20 parts by weight of shiitake mushrooms, 20 parts by weight of carrots, 20 parts by weight of zucchini, 20 parts by weight of onion, 10 parts by weight of starch, 10 parts by weight of eggs and 2 parts by weight of salt. It may contain parts by weight, and the diameter of the seafood ball was prepared to be 0.6 cm.

The shiitake mushrooms were immersed in water containing green mandarin blue at 16° C. for 2 hours and 30 minutes.

The shrimp and octopus were immersed in a mixture of green tea water and tofu at 17° C. for 3 hours, and then roasted in corn oil at 235° C. for 50 seconds.

The green tea water is green tea water brewed with 10 parts by weight of green tea leaves with respect to 100 parts by weight of water, and the green tea water and tofu water were mixed in a weight ratio of 1.5:1.

Comparative Example 1

A lump is formed by mixing strong flour and mixing materials (cold water, fresh yeast, baking improver, sorbitol, powdered skim milk, salt, fermented rice bran powder) at the content of Table 1 below. The mass is mixed at medium speed, and shortening is added in the cleanup step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. The rolled dough is folded three times, and the dough is rolled from one side to form a solid cylindrical shape, and then the three molded doughs are arranged in a bread mold and lightly pressed by hand. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Put in a preheated oven and bake for 25 minutes to prepare bread.

(parts by weight) Examples 1 to 8 Comparative Example 1 strong flour 100 100 mixing material cold water 70 70 raw yeast 4.8 4.8 Bakery improver 2.4 2.4 sorbitol 6 6 skim milk 3.6 3.6 salt 2.4 2.4 Fermented Rice Bread Powder 12 12 shortening 4.8 4.8 seafood ball 15 -

Experimental Example 1- Texture improvement effect

The bread prepared in Examples and Comparative Examples was divided into 20 participants on an empty stomach to ingest 5 people in each Example and Comparative Example, and then the texture of the bread (the better the texture, the higher the score) was scored between 1 and 10 points. After the evaluation, the average is shown in Table 2 and Figure 1 below.

Example comparative example One 2 3 One taste improvement 8.8 9.4 9.0 7.8

Experimental Example 2- Blood sugar improvement effect

After having 10 participants ingest the bread prepared in Example 5 for each example, blood was collected after 120 minutes to measure blood sugar, and the average of the difference between blood sugar before intake and blood sugar after intake is shown in Table 3 and Figure 2 below. indicated.

Example 2 4 Blood sugar difference (mg/dL) 7.4 4.1

Experimental Example 3- Flavor improvement effect

The bread prepared in the example was divided into 20 participants on an empty stomach and 5 people in each example were eaten, and then the flavor of the bread (the better the flavor, the higher the score) was evaluated on a scale of 1 to 10 points, and then the average is shown in Table 4 and Figure 3 below.

Example 4 5 6 7 flavor improvement 8.6 9.2 9.4 9.6

Experimental Example 4- Appetite improvement effect

After dividing the bread prepared in Examples by 5 participants in each Example to 10 fasting participants to evaluate the degree of appetite on a scale of 1 to 10, the average is shown in Tables 5 and 4 below.

Example 7 8 appetite improvement 9.0 9.4

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, but may be manufactured in a variety of different forms, and those of ordinary skill in the art to which the present invention pertains will appreciate the technical spirit of the present invention. However, it will be understood that the invention may be embodied in other specific forms without changing essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

100 parts by weight of strong flour; with respect to 70 to 130 parts by weight of a mixing material; 1 to 10 parts by weight of shortening; and 1 to 30 parts by weight of seafood balls;
The mixing material, 50 to 90 parts by weight of cold water; 1 to 10 parts by weight of raw yeast; 1 to 5 parts by weight of a baking improver; 1 to 12 parts by weight of sorbitol; 1 to 7 parts by weight of skim milk powder; 1 to 5 parts by weight of salt; and 1 to 30 parts by weight of fermented rice bran powder;
The seafood ball is 100 parts by weight of shrimp; for, 40 to 80 parts by weight of octopus; 10 to 30 parts by weight of shiitake; 10 to 30 parts by weight of carrots; Zucchini 10 to 30 parts by weight; Onion 10 to 30 parts by weight; 5 to 15 parts by weight of starch; 5 to 15 parts by weight of egg yolk; and 1 to 3 parts by weight of salt;
The cold water includes dried eggplants in water, boiled at 80°C to 100°C for 30 minutes to 60 minutes, and then cooled in a refrigerator at 1°C to 4°C for 2 hours to 3 hours,
The shrimp and octopus have been subjected to a pretreatment process, and the pretreatment includes immersing the shrimp and octopus in a mixture of green tea water and tofu at 15° C. to 18° C. for 3 to 4 hours,
The shiitake mushroom is a pre-treatment process, and the pre-treatment is seafood bread comprising immersing the shiitake mushroom in water containing green tangerine green at a temperature of 14°C to 18°C for 2 hours to 3 hours.
delete delete delete According to claim 1,
The fermented rice flour is
Rice bran mixture 30 to 50% by weight;
5 to 15% by weight of flaxseed; and
Lactobacillus fermented milk 40 to 60% by weight;
Seafood bread containing.
Preparing seafood ball ingredients;
After mixing the seafood ball ingredients, steaming at 160° C. to 175° C. for 8 minutes to 15 minutes to prepare a seafood ball;
forming a lump by mixing strong flour and a mixing material;
kneading the mass at medium speed and mixing shortening to form a first dough;
First fermentation of the first dough at a temperature of 25°C to 35°C and a relative humidity of 70% to 80%;
dividing the first fermented dough, rounding each divided dough, and fermenting the dough for 5 to 15 minutes;
removing the vinyl covering the surface of the first dough, in which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough;
Putting the seafood ball into the rolled-out first dough, then forming the first dough into a predetermined shape and panning the first dough into a bread mold;
Secondary fermentation of the first dough panned in the bread mold at a temperature of 35°C to 40°C and a relative humidity of 80% to 90%; and
Putting the first dough on which the secondary fermentation is completed in an oven preheated to 180° C. to 200° C. on the upper heat and 150° C. to 160° C. for the lower heat, and baking for 15 to 40 minutes;
The method of claim 1 comprising a seafood bread manufacturing method.

Images